Chile Walnut Egg Puff

Chile Walnut Egg Puff

This light and flavorful egg dish with walnuts and chiles is great for a casual brunch. Because it uses egg substitute and light cheese, it contains very little cholesterol.


  • 1 1/4 cups egg substitute
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1 cup cottage cheese, fat-free
  • 1/2 cup cheddar cheese, reduced-fat, grated
  • 1/2 cup California walnuts, toasted if desired, chopped
  • 1/4 cup green chiles, mild, diced


  1. Preheat oven to 350°F and coat 8-inch square baking dish with nonstick cooking spray.
  2. Pour egg substitute into large bowl. Sift combined flour and baking powder over egg. Beat until completely blended. Beat in cottage and cheddar cheese, walnuts and chiles.
  3. Pour into prepared pan. Bake in preheated oven about 35 minutes until puffy and set, and knife inserted slightly off-center comes out clean.


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